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Posted: 4/19/2017 10:19:26 PM EDT
Have some European friends coming over for dinner on Saturday and they keep asking for BBQ. I love BBQ, and more specifically on the charcoal grill, but usually absolutely char the heck out of the chicken.
Need some advice. 1. Good sauce I can buy at a grocery store? 2. How long to marinate for? 3. How to properly use my Weber Charcoal grill 
Any other advice... Thank you |
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Posted: 4/19/2017 10:20:39 PM EDT
[#1]
Weber Smokie Mountian + YouTube.
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Posted: 4/19/2017 10:22:47 PM EDT
[#2]
BBQ like slow cooked all day with indirect heat? With aromatic wood?
Or grilled food with BBQ sauce? |
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Posted: 4/19/2017 10:22:50 PM EDT
[#3]
http://amazingribs.com/ Go here and start reading.
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Posted: 4/19/2017 10:23:15 PM EDT
[#4]
Try the snake method, I hear, it works pretty well. The first post nailed it though if you can spend a few bucks on a dedicated smoker.
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Posted: 4/19/2017 10:24:17 PM EDT
[#5]
Quote HistoryThis is the answer you seek!!!
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Posted: 4/19/2017 10:24:51 PM EDT
[#6]
Maybe you should order out from a reputable bbq joint?
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Posted: 4/19/2017 10:25:15 PM EDT
[#7]
FP and all. I have a Weber smoky mtn smoker and it's great but I've done some great low and slow BBQ in my Weber 22" kettle grill. Cook with indirect heat with a couple chunks of Apple wood for poultry or Mesquite for beef or pork. YouTube is your friend like FP said.
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Posted: 4/19/2017 10:28:03 PM EDT
[#8]
bbq, sauce and a weber grill?
i've got nothing, wish i could help but you've got too far to go ETA: i lied step 1: break out the crock pot |
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Posted: 4/19/2017 10:28:28 PM EDT
[#9]
I usually cook my chicken at lower temps (300) as to keep from burning the chicken on the outside. I marinate it and use olive oil, that way the skin gets a little crispy in the process. Once the chicken is cooked through. I cover with sauce and crank the heat up to caramelize the sauce onto the chicken. I make my own bbq sauce.
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Posted: 4/19/2017 10:29:59 PM EDT
[#10]
Quote HistoryWow. That just made things a bit more complicated! Thanks!
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Posted: 4/19/2017 10:30:24 PM EDT
[#11]
Don't fuck it up.
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Posted: 4/19/2017 10:33:26 PM EDT
[#12]
Low indirect heat.
Honestly, in your situation i would smoke it at low temp for 1 to 2 hours and finish in the oven. |
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Posted: 4/19/2017 10:34:19 PM EDT
[#13]
OP, if you think meat cooked on a grill makes it "BBQ", I can't help much.
BBQ generally constitutes smoking meats at lower temperature for long periods of time. And in my neck of the woods, it means pulled pork. If you are grilling chicken of the Weber, I like thighs with a dry rub. Indirect heat for the cooking, and then right over the coals to finish. ETA: get carry out from a reputable place |
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Posted: 4/19/2017 10:49:29 PM EDT
[#14]
BBQ as in a cook out, or
BBQ as in pork? 
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Posted: 4/19/2017 10:52:35 PM EDT
[#15]
Sauce isn't hard to make. Look up some recipes and make a variety.
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Posted: 4/19/2017 11:04:38 PM EDT
[#16]
Quote HistoryQuoted:
Maybe you should order out from a reputable bbq joint? |
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Posted: 4/19/2017 11:08:08 PM EDT
[#17]
Do what Pokernut suggested and try not to embarrass your homeland.
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Posted: 4/19/2017 11:16:06 PM EDT
[#18]
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Posted: 4/20/2017 2:27:57 PM EDT
[#19]
Make the Santa Maria Tri Tip recipe from Amazing Ribs. It's authentic CA cattle country bbq, no matter what the southern guys who like to cook shitty cuts of meat for 15 hours will tell you.
Best part: you can cook it over charcoal in about an hour. It's hard to fuck up too badly. Cook over indirect heat until internal temp hits 120, then quickly sear the crap out of it over your coals. You're aiming for medium rare - like 130-135 degrees. Serve with jus and garlic bread. Slice thin. I usually grill some asparagus with it too. Tips: Buy an instant read thermometer if you don't have one. For indirect heat, pile all your charcoal on one side of the grill. Take a cell phone pic of your tri tip before it goes on the grill to remind you where the grain changes direction. Each piece of meat is different. And for the record, I also like to cook shitty cuts of meat for hours and hours, too. I do a lot of pork shoulders at 225. |
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Posted: 4/21/2017 10:45:46 AM EDT
[#20]
This was my first attempt at brisket. Bought a packer, rubbed with dillo dust and some John Henry TX Brisket rub, tossed it on the WSM, brought the internal temp up to 195, rested the meat in a cooler for 2 hours. Nobody that ate it complained!
 Attached File |
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